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1 pound fiddlehead ferns
1 tablespoon vegetable oil
1 tablespoon sesame oil
½ teaspoon ground coriander
1 tablespoon honey, dissolved in 2 tablespoons boiling water Salt and fresh black pepper
Wash fiddleheads in several changes of cold water. Pick through them, discarding any brown husks and cutting off any discolored ends. Heat oils in a wok. Stir-fry fiddleheads with coriander over high heat for 1 minute. Add honey water and cook ferns for 1-2 minutes more, or until tender. Season with salt and pepper and serve at once. Serves 4.
Roger Kershaw and Jim Lingerfelt
Toronto Downtown Bed and Breakfast
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